Effect of high power ultrasound waves on properties of meat: a review.

S.D. Jayasooriya, B.R. Bhandari, Peter Torley, B.R. D'Arcy

Research output: Contribution to journalArticle

131 Citations (Scopus)

Abstract

The effect of high power ultrasound waves on physical, biochemical, andmicrobial properties of meat have been the subject of a great deal of interest inrecent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultra soundon the following parameters are discussed: enzyme activities and efficiencies,muscle proteolysis, quality criteria such as tenderness; extraction of protein,gelation, and restructuring of meat products and germicidal properties againstmeat micro-organisms.
Original languageEnglish
Pages (from-to)301-319
Number of pages19
JournalInternational Journal of Food Properties
Volume7
Issue number2
DOIs
Publication statusPublished - 2004

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